Jalapeño Sunflower Seed Pesto Recipes
NUT FREE BASIL PESTO WITH LEMON [NO OIL]
Steps:
- Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
- Add 1 tablespoon of water at a time, as needed to reach desired consistency.
Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CILANTRO PESTO
Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.
Yield makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
SUNFLOWER SEED AND BASIL PESTO
Pine nuts are pricey but sunflower seeds aren't and they do a mighty fine job in a delicious green pesto. Super smooth or a little chunky, it's delicious either way. Store in an airtight container for 5 to 6 days.
Provided by Jonathan Charbz
Categories Pesto Sauce
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 2.8 g, Cholesterol 1.9 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 98.8 mg, Sugar 0.2 g
JALAPENO PESTO
A delicious, spicy take on your original Italian pesto.
Provided by curiouschef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 14
Number Of Ingredients 7
Steps:
- Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g
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